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Explore the East! Some of Asia’s Best, Right Here in Dallas

July 16th, 2013 | by The Update
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We spend a lot of time around here trying to give you a snapshot of different neighborhoods and lives in Dallas. It doesn’t take long living in this incredibly diverse city to realize just how global the metroplex has become. This week, come with us to explore some of the best the East has to offer, right here in the heart of DFW!

In the Arts:

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The Crow Museum in the Dallas Arts District leads the region as one of the permanent set of galleries dedicated to the arts and cultures of China, Japan, India and Southeast Asia. The museum offers a serene setting for quiet reflection and learning.

 

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Hours: The Crow Collection is open Tuesdays–Thursdays 10:00 AM–9:00 PM, Fridays–Saturdays 10:00 AM–6:00 PM, and Sundays Noon–6:00 PM; closed Mondays.

Holidays: The Crow Collection will be closed to observe the following holidays:  January 1, July 4, Thanksgiving Day and December 25.

Admission: Daily admission to the museum is free. Suggested donation is $7 for adults and $5 for seniors.

Free Tours: A free, guided tour of the permanent collection is offered ever Saturday at 1:00 p.m.

Visit the museum’s website by clicking here.

 

In Nature:

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Enter a world of mystery and enchantment in the Japanese Garden, part of Fort Worth’s incredible Botanical Gardens. Serpentine paths entice you to surrender your senses and discover a new treasure at every turn.

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Feed thousands of exotic Imperial Carp (Koi) that beseech your attention; some will accept a gentle caress in exchange for a few pellets of food. Stone, earth, leaf, and water become one in this 7-acre land of wonder.

 

Dinner Out:

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You don’t have to live in Southlake, TX to have heard about (and love!) Kobeya Japanese Steak & Sushi.

Kobeya  eats(kobeya)

This unique restaurant offers fresh, creative takes on mouthwatering Japanese cuisine. Enjoy table-side entertainment served up by expert

 

Dinner At Home:

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You don’t even have to leave your house to experience fine Japanese cuisine with Chef Yuki Gomi’s great new cookbook, “Sushi at Home: The beginners guide to perfect, simple sushi.” And with so many luxury grocery stores in our area—Click here to this year’s “Dallas A List“—its simple to treat yourself to five-star fare from your own kitchen.

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Here’s one of our favorite’s from chef Gomi’s cookbook:
UNAGI TAMAGO CUCUMBER URA FUTOMAKI

Eel, dashi-maki tamago and cucumber with white sesame seeds giant inside-out roll

うなぎ、卵とキュリの裏太巻き

As this is a giant roll I like to add an extra filling. Unagi (freshwater eel) does not go with raw fish because the flavour of the unagi would overpower it, but Japanese omelette is a great match and it makes the roll look very pretty. If you cannot find pre-cooked unagi (which already has the sauce on it and is available in most Japanese and Asian supermarkets), you can use herring kabayaki (see the recipe on page 45).

Makes 2 rolls (16–20 pieces) 

  • a sushi mat (if using a bamboo mat, cover it tightly with cling film) 
  • a bowl of cold water for your hands
  • ó a packet (1 fillet) of grilled unagi, or 1 fillet
  • of herring kabayaki
  • 2 cucumber sticks, cut from a whole
  • cucumber (see below)
  • 2 sheets of nori
  • 2 handfuls (roughly 320g) of sushi rice
  • 4 teaspoons of white sesame seeds
  • 4 pieces of Japanese omelette (see recipe on
  • page 50)

Slice the unagi or herring kabayaki fillet lengthways into 1cm-wide strips. You should be able to get 4–5 strips from 1 fillet, so 1–2 strips per sushi roll. To make cucumber sticks, slice the ends off a cucumber and cut it to the same length as the nori sheets (about 20cm). Cut it lengthways into 4 and remove the seeds carefully with a spoon or a knife.

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Cut the sticks lengthways into half again, so that you have 8 sticks of cucumber. You will need 2 sticks for this recipe, so wrap and store the rest in the fridge for 1–2 days to use in other sushi. Place a whole sheet of nori at the bottom of the sushi mat, with the lines of the sheet lying horizontally across the mat; it does not matter if the shiny side is facing down or up because the nori won’t be seen in the finished roll.

Wet your fingers in the bowl of water, and shake off any excess. Damp fingers help when handling sticky sushi rice. Look for the 2nd line from the bottom of the nori sheet, about 3–4cm up. Keeping the bottom 3–4cm of the sheet clear, spread a handful of rice (roughly 160g) over the sheet evenly and gently with your fingertips. Do not use too much rice and do not press it on to the sheet. It must be a very thin layer of rice.

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Sprinkle 2 tablespoons of white sesame seeds over the rice; these will end up on the outside of the roll. Hold the left side of the nori with both hands and flip it over on the mat, so that the nori is face up. Place half the unagi or herring strips in a single line at the bottom of the nori, on the area without rice, then 1 stick of cucumber alongside, followed by 2 slices of omelette. It should all fit on to the clear area of nori just below the rice. To roll your sushi, follow the instructions on page 61. Repeat with the remaining nori sheet and ingredients, then cut each roll into 8–10 pieces (see page 61).” – From Sush at Home: The beginners guide to perfect, simple sushi, by Yuki Gomi

 

In Architecture:

Here’s some of our favorite Asian-influenced luxury homes. Take a peak:

kamakura-yama kitakamakura-sanctuary

06_20051002 genkan dining-room-design-sweet-home-decorate-sweet-interior-designContemporary-Cedar-Built-Home-In-Osaka-Japan-1

For more beautiful luxury homes in DFW and around the world, contact us at briggsfreeman.com.

 

 

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